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Kaju Moti Pulao

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Rich pulao made with cottage cheese balls and cashewnuts.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 6-10 minutes

Cooking time : 26-30 minutes

Servings : 4

Kaju Moti Pulao

Main Ingredients

Cashewnuts, Paneer (cottage cheese)

Cuisine

Moghlai

Course

Rice

Level Of Cooking

Ingredients

  • Cashewnuts
    20-25
  • Paneer (cottage cheese) grated
    1 cup
  • Basmati rice soaked
    1 1/2 cups
  • Salt
    to taste
  • Cornflour/ corn starch
    3 teaspoons
  • Oil
    for frying
  • Ghee
    3 tablespoons
  • Cumin seeds
    1 teaspoon
  • Black cardamoms
    2
  • Cloves
    2
  • Black peppercorns
    4
  • Turmeric powder
    1 teaspoon
  • Milk
    1 1/2 cups

Method

Step 1


Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a kadai and deep-fry the paneer balls till golden. Drain on absorbent paper. In the same oil, deep-fry the cashewnuts till light golden. Drain on a

Step 2


If you wish you can decorate the paneer balls with silver varq. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cloves, peppercorns and turmeric powder. Sauté for one minute.

Step 3


Drain and add the rice and mix. Add one and a half cups water and milk and mix. Add salt and mix. When the mixture comes to a boil, add the fried cashewnuts. Mix and cover the pan and cook till done.

Step 4


Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

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